Pillsbury Softasilk Enriched Bleached Cake Flour, 260 oz

Pillsbury Softasilk Enriched Bleached Cake Flour, 260 oz

Why Use Cake Flour?
• Softasilk® Cake Flour is specially formulated for cake baking. It is milled from select soft wheat that gives cakes high volume, fine texture and delicate tenderness. Softasilk Cake Flour makes special cakes!

• Softasilk® Cake Flour is pre-sifted. Simply spoon the flour lightly into a measuring cup and level with a spatula or knife.
• To Substitute Softasilk Cake Flour for All-Purpose Flour, use 1 cup plus 2 tablespoons of cake flour for each cup of all-purpose flour in the recipe.
• There are approximately 6 cups of flour in this 26 oz. box.

Recipe

Raspberry-Laced Vanilla Cake
Non-stick cooking spray
3 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
4 eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract
1 (12 ounce) jar Seedless Red Raspberry Jam, divided (1 cup)
Fresh raspberries (optional)

Raspberry Cream Frosting
2 cups butter, softened
1 teaspoon vanilla extract
7 1/2 cups powdered sugar
1 cup Red Raspberry Syrup

Heat oven to 350°F. Coat 3 (9-inch) round cake pans with non-stick cooking spray. Line with parchment paper or wax paper circle. Coat with non-stick cooking spray. Stir flour, baking powder, salt and baking soda in small bowl. Beat butter and sugar in large bowl with mixer on high speed until blended. Beat in eggs, milk and vanilla. Gradually add flour mixture, beating until thoroughly blended. Divide evenly in prepared pans.
Bake 19 to 23 minutes* or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.
For Frosting: Beat butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Gradually add powdered sugar and syrup, beating until well blended.
Cut each cake horizontally to make two layers. Place one layer, cut side up, on serving plate. Spread with 1/3 cup jam. Top with second cake layer, cut side down. Spread with 1/2 cup raspberry cream frosting. Repeat layers twice, using remaining cake and jam and 1 cup remaining frosting. Frost sides and top of cake as desired with remaining frosting. Chill cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Garnish with raspberries, if desired. Makes 12 to 16 servings

Surprise Carrot Cake
Non-Stick Cooking Spray
2 1/4 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3/4 cup mayonnaise
3 eggs
1 (8 oz.) can crushed pineapple in juice, undrained
2 cups finely shredded carrots
3/4 cup chopped pecans

Cream Cheese Frosting
6 tablespoons butter, softened
1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
4 cups powdered sugar

Heat oven to 350°F. Coat 2 (9-inch) round cake pans with non-stick cooking spray. Line with parchment paper or wax paper circles. Coat with non-stick cooking spray. Stir flour, sugar, baking soda, cinnamon, salt and allspice in medium bowl until blended. Combine mayonnaise, eggs and crushed pineapple with juice in large bowl. Add flour mixture. Beat with mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and pecans. Divide evenly into prepared pans.
Bake 28 to 32 minutes* or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.
Beat cream cheese, butter and vanilla in medium bowl with mixer on medium speed until blended. Gradually add powdered sugar. Gradually add milk by teaspoonful until frosting reaches desired spreading consistency.
Fill and frost sides and top of cake with frosting.
Makes 12 to 16 servings.

Deluxe Devil's Food Cake
Non-Stick Cooking Spray
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
1 cup Dutch-processed cocoa powder or unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
Chocolate curls (optional)

Buttercream Frosting
1 1/4 cups butter, softened
2 teaspoons vanilla extract
8 to 9 tablespoons milk, divided
7 ½ cups powdered sugar

Heat oven to 350°F. Coat 3 (9-inch) round cake pans with non-stick cooking spray. Line with parchment paper or wax paper circles. Coat with non-stick cooking spray.
Beat sugar, butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir flour, cocoa powder, baking soda and salt in medium bowl. Blend into creamed mixture alternately with buttermilk. Beat 1 minute. Divide evenly into prepared pans.
Bake 26 to 30 minutes* or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans to wire rack to cool completely.
For Frosting: Beat butter and vanilla in large bowl with mixer on medium speed until creamy. Gradually add 1/3 cup milk and powdered sugar. Beat on high speed, adding additional milk 1 tablespoon at a time, until frosting reaches desired spreading consistency.
Fill and frost sides and top of cake with frosting. Garnish with chocolate curls, if desired. Chill cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Makes 12 to 16 servings.
*Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.

Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar

Serving size: 32 gram

Ingredients: Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid

Contains: Gluten, Wheat

May Contain: Dairy, Eggs, Milk, Soy

Calories: 110 calorie
Total fat: 0 gram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 25 gram (9%)
Dietary fiber: 1 gram (4%)
Protein: 2 gram
Iron: 2 milligram (10%)
Thiamin: 0.3 milligram (25%)
Riboflavin: 0.2 milligram (15%)
Niacin: 3 milligram (20%)
Folate: 89 microgram (20%)
Folic acid: 44 microgram